Searing a scallop for the first time is probably one of a beginner cook’s most dreaded thing to do. I remembered the first time I seared my first scallop. I had to watch several videos online to get a feel of the correct timing of searing them on each sides. The last thing I want to be unprepared on my first try.
Many of my friends have questioned me how to get that nice, crusty brown top on each sides of the scallop, without making it chewy. Yes, I’m sure all of you have had those overcooked scallops that will bounce right off if you hit them against a wall. The key is actually in prepping the scallop more than anything else. Many of us forget that scallops has a lot of moisture. And we all learn in school that oil, does not mix with water. This is why you get the violent splatter of oil if you deep fry wet vegetables. Thus, not only is it safe to pat dry the scallops before cooking it but it’s also going to give you the nice golden brown exterior and a soft interior. This is the science behind dry-heat cooking, whereby you do not introduce any moisture to cooking and the sugars and proteins on top of the scallop can brown through caramelization ( or also called the Maillard reaction.)
If you follow the recipe below, you should be able to get a perfectly seared scallops. You can serve this as an appetizer or a snack. How versatile.
Pan-seared scallop on crispy wonton skin
By February 8, 2012Published:
- Yield: 6 Servings
- Prep: 3 mins
- Cook: 10 mins
- Ready In: 13 mins
Searing a scallop for the first time is probably one of a beginner cook's most dreaded thing to do. I remembered the …
- 6 pieces scallops pat dry with a paper towel
- 3 cloves garlic smashed
- 1 tbsp olive oil
- 2 tbsp butter
- 1 stalk spring onion cut into thin, long strips
- cilantro chopped roughly
- salt and pepper to season
- vegetable oil for frying
- 6 pieces wonton skin
- Make sure that your scallops are dry before starting to season them with salt and pepper on both sides.
- In the meantime, deep fry the wonton skins until they are golden brown. Set it aside.
- Heat some olive oil on a pan on high heat. Wait until you see some smoke before putting the scallops onto the pan. Make sure they are evenly spaced out.
- Cook for about 15 seconds before adding the butter and garlic. Cook for another 30 seconds and lift up the scallops to see if they have browned.
- When they have nicely browned, flip the scallops on the other side.
- Take the scallops out once both sides are nicely caramelized.
- Take one wonton skin and top it off with spring onion, then the scallop and finally with the chopped cilantro.